Menu Plan Monday and Deviled Eggs
Well I took out some of my old favourite cookbooks and decided we were going to have a good home cooking week! My husband has a really light work week this week before we leave for Mallorca next week and it will be nice to be able to sit down together for meals each day. We did have a nice breakfast for Father's Day yesterday. I made some Apple Cinnamon pancakes (usingMixed Spice in place of cinnamon which was amazing!) before he headed for work and the girls gave him a big card they had made. Ella was so proud of herself for using all the stamps Grandma sent. I know you read this Grandma, so had to let you know how much fun we've been having with the stamps - the floor enjoys them too! ;-)
Anyways, on to the menu. I haven't indicated lunch, as we'll probably be eating Grilled Cheese (our lunch staple) or leftovers or both!
Monday: Meatloaf with White Cheddar Scalloped Potatoes and Asparagus*
Tuesday: Homemade Spinach and Ricotta Tortelli** with Farmhouse Cheddar Muffins***
Wednesday: Schoolhouse Chicken Pot Pie followed by Lemon Lovers Cheescake*
Thursday: Vodka Penne with Garlic Bread
Friday: Chicken Enchiladas*** with Cornbread
Saturday: Spicy Thai Chicken Pasta*
Sunday: Beef Tenderloin Napoleon with Wild Mushroom and Red Wine Sauce followed by White Russian Creme Brulee*
* - These recipes are from The Best of Dierbergs cookbook. Dierbergs is an upmarket supermarket in St. Louis, MO and the book was a gift from my mother-in-law. I used to use it all the time, but for some reason it's been on the back shelf for the last year, so time to pull it out again. It's a wonderful cookbook - clear concise with a plethora of recipes of varying ethnic and cultural backgrounds. It also features some incredible desserts and BBQ recipes. I can't find it on Amazon so I think you might have to get it direct from Dierbergs.
** - This recipe is from my latest cookbook purchase, Angela Hartnett's Cucina: Three Generations of Italian Family Cooking. I am in love with this book and a review is forthcoming. If you want a cookbook with down to earth, simple Italian inspired cooking, this is the one for you!
*** - These recipes are from another gift from my mother-in-law, but this time to her son when he moved out. Just a Matter of Thyme is written by three friends and is an extremely American book with some fabulous dessert and bread recipes in it. It also has some wonderful cooking advice and tricks that have changed the way I do things. It is my first stop if hubby is feeling homesick and wants some "down home cooking!"
Now for a quick and easy recipe that the Kitchen Madonna has me hankering for. This will be very familiar to my American readers, but maybe not so much for my Irish readers. I've catered a few parties here and made Deviled Eggs and people did more looking at them than eating them! At one party I had to send my Dad and hubby in to start eating them and once others saw this they took off and we were asked for the recipe by many! These are such a delicious light lunch or party hors d'oeuvre and ridiculously easy to make. You probably have everything in your fridge already! You can also change this recipe up to suit your tastes. For a fancy crowd I would always pipe the filling in, but here I just spooned it in. And yes, I do actually own a dish specifically made for these. My Mom owns two AND a cookbook about nothing BUT devilled eggs! We're pretty sad! ;-)
P.S. Check out Kitchen Madonna's lovely aprons! There's one on it's way to me - how excited am I? So go on over and treat yourself or your Mom or wife or Grandma - they are quite stunning! She's also having a competition right now if you want to win one of the plainer ones - so tell your friends, animals and neighbours and check it out!
(makes 12)
- 1/2 dozen free range eggs
- 1/2 cup mayonnaise* or creme fraiche
- 1 tso honey
- 1 heaped teaspoon curry powder
- 1 tbsp snipped fresh chives
- 1/2 tbsp fresh parsley, chopped
- salt and pepper to season
- parsley and curry powder for garnish
Shell the eggs and slice them in half. Remove the yolk from each half and place in a bowl. Make sure the remaining whites are clean of yolk. Set aside.
Mash the yolks and add the rest of the ingredients. Mix thoroughly until creamy. Season generously, as you are seasoning the whites by using the mixture as well.
Either use a piping bag and pipe the yellow mixture back into the whites, or gently spoon it in.
Garnish with some additional parsley and curry powder.
*Try making your own mayonnaise. It's cheap, easy and very yummy!
Variations:
- Use pesto instead of mayonnaise and leave out the curry. Use basil and toasted pine nuts to garnish.
- Make Indian eggs by using garam masala instead of the curry and cilantro instead of the chives.
- Mix in diced peppers or scallions
- spinach and crumbled bacon also make a good addition, without curry
- You can really add any flavours you want, so be creative. Post your ideas or variations in the comments and forum!
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